ROASTED AUTUMN VEGETABLE SALAD
Steps:
- Preheat the oven to 300F. You will need 4 cookie sheets for the following step; if you don't have enough, cook the vegetables in batches: place each diced vegetable (squash, celery root, sweet potato, and turnip) on a separate cookie sheet lined with parchment paper. Toss each with 2 tablespoons of the olive oil and season with salt and pepper to taste. Scatter the rosemary and sage on top of each. Sprinkle the butternut squash with the brown sugar and cover all the pans with aluminum foil. Fill a roasting pan with enough coarse salt to cover the bottom to a depth of 1 inch. Arrange the unpeeled onions on it and cover with aluminum foil. Place the sheet pans in the preheated over for 25 minutes, then remove all the aluminum foil except for that covering the onions. Cook the butternut squash for 10 more minutes, until gold and caramelized; cook the rest of the vegetables for 25 more minutes, until lightly brown and tender. Remove the pans form the oven and set aside to cool down, then peel the onions and cut them into wedges. Mix all the vegetables in a large bowl. Place the garlic in a small saucepan and add the milk. Place over high heat and bring to a boil. Lower the heat and simmer slowly until the garlic has fallen apart and the liquid has a thin, creamy consistency, about 10 minutes. Place the mixture in a blender and add the mustard, thyme, and remaining tablespoon of olive oil. Season with salt and pepper and pulse for 30 seconds. Pour the sauce over the vegetables. Mix thoroughly. Add salt and pepper if necessary, and serve. VINO A young, fresh Dolcetto from Piemonte is just the thing to accompany the roasted vegetables.
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Paul Bobisty
[email protected]This is my go-to salad recipe for fall.
Elena Hauta
[email protected]I've made this salad several times and it's always a hit.
Birukfentahun Mengistu
[email protected]This salad is a great way to get your kids to eat their vegetables.
Muhammad Hanif
[email protected]I love the versatility of this salad. You can add or remove ingredients to suit your taste.
Sadaf Aslam
[email protected]This salad is a great way to use up leftover turkey or chicken. Just shred the meat and add it to the salad.
Morgen
[email protected]I'm not a vegetarian, but I really enjoy this salad. It's a great way to get a healthy meal without feeling deprived.
Sony Mahtani
[email protected]This salad is a great make-ahead dish. You can roast the vegetables and make the dressing in advance, then just assemble the salad when you're ready to serve.
Ajalodin Aalam
[email protected]I made this salad for a picnic and it was perfect. It held up well in the heat and the flavors were still bright and fresh.
Muhammad Jazuli
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with all sorts of good-for-you ingredients, like carrots, parsnips, sweet potatoes, and spinach.
Terry Domingo
[email protected]I'm not a huge fan of goat cheese, but I really liked it in this salad. It added a nice tanginess that balanced out the sweetness of the roasted vegetables.
majda maqbool
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I've made it for parties, potlucks, and even just for a weeknight dinner.
loveless bash
[email protected]I love the combination of roasted vegetables and goat cheese. The dressing is also really good.
Angat Budha
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted carrots, parsnips, and sweet potatoes, and they worked perfectly in this salad.
Malik Shahid
[email protected]I made this salad for a potluck and it was a hit! The roasted vegetables were perfectly tender and flavorful, and the dressing was light and tangy. I especially loved the addition of the goat cheese and walnuts - they added a nice touch of richness a